# What You'll Need:
→ Base Layer
01 - 1 can (16 oz) refried beans
02 - 1/2 teaspoon ground cumin
03 - 1/2 teaspoon chili powder
→ Creamy Layer
04 - 1 cup sour cream
05 - 1 cup cream cheese, softened
06 - 1 tablespoon fresh lime juice
07 - 1/4 teaspoon salt
→ Salsa Layer
08 - 1 cup chunky salsa, drained
09 - 1 medium tomato, diced
10 - 1/4 cup red onion, finely chopped
11 - 1/4 cup fresh cilantro, chopped
→ Topping Layer
12 - 1 cup shredded cheddar cheese
13 - 1/2 cup sliced black olives
14 - 1/2 cup diced green bell pepper
15 - 1/2 cup sliced green onions
# How to Make It:
01 - In a medium mixing bowl, combine refried beans with ground cumin and chili powder. Mix until evenly incorporated. Spread the mixture evenly across the bottom of a 9-inch serving dish, creating an even foundation.
02 - In a separate bowl, blend together sour cream, softened cream cheese, fresh lime juice, and salt until the mixture reaches a smooth, spreadable consistency. Carefully spread this layer directly over the bean base, ensuring even coverage without disrupting the layer beneath.
03 - In another bowl, combine the drained chunky salsa with diced tomato, finely chopped red onion, and fresh cilantro. Mix gently to combine. Spoon this salsa mixture evenly over the creamy layer, taking care to drain any excess liquid before application.
04 - Distribute shredded cheddar cheese evenly over the salsa layer. Top with sliced black olives, diced green bell pepper, and sliced green onions, spreading each topping uniformly across the surface.
05 - Refrigerate the assembled dip for a minimum of 30 minutes to allow flavors to meld and the structure to set. Serve chilled with tortilla chips or fresh vegetable sticks.
